Step 1

Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.

Step 2

Put a coffee filter on top of the strainer.

Step 3

Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.

Step 4

De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.

Step 5

Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.

Step 6

When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.

Step 7

Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.

Step 8

Serve with your favorite Mediterranean food like falafel or gyros!